Kim Keat Hokkien Mee – Claypot Hokkien Mee With Sio Bak
[Updated Nov 2016] The owner of Kim Keat Hokkien Mee has passed away. The story of how the former heroin addict and prisoner, who turned over a new leaf was an inspiring one.
His Claypot Hokkien Mee was widely talked about on social media, and the stall found relative success.
It has been reported by the Chinese media that he was found dead at the foot of a block of flats at Toa Payoh. We will not speculate further at this juncture.
Condolences to his family, and pray that they can find peace.
[Original Entry] Claypot Hokkien Mee with sio bak. Ticked. This has always been on my to-eat list and I finally made my way to Kim Keat Hokkien Mee at Toa Payoh Lorong 4.
Kim Keat is about a 10 to 15 minute walk from Bradell MRT, in the same kopitiam as Ocean Curry Fish Head. The benefit of dining here is you have curry fish head, otah otah, Hokkien Mee and cakes all at one go.
I was a little apprehensive at first, hearing friends who hung around for 45 minutes before they get a whiff. I can wait, but only if it is VERY worth the time.
“How long ah, auntie?” (Oh no, shouldn’t have used auntie.)
“30 minutes…… actually 20. Okay lah, you are lucky, maybe 15 minutes.”
“Got cut chilli?”
“Excuse me? We Don’t Have.”
Conclusion. 15 to 20 minutes with about 4 other tables ordering the same thing.
There were $10 and $15 versions. You know that mentality – wait so long already, may as well order more. So we got the $15 claypot, which is slightly too much on the portion for two.
More on the taste later.
This Hokkien Mee stall got into the radar last year partly because Dr Leslie Tay of ieatishootipost wrote about how the owner who was an ex-prisoner “turned over a new opeh leaf” after being baptized; and film producer Daniel Yun published an article how the hawker (whose family used to own Heng Heng Hokkien Mee) found redemption.
Inspiring to read life changing stories.
The aroma and the sizzling sounds arrived even before the claypot noodles landed on the table.
Unlike claypot rice where we would mix everything up immediately, our chopsticks went straight to the golden brown pieces of deep fried pork belly resting of the bubbling surface.
Fans of ’zup zup’ variants of Hokkien Mee will take pleasure in Kim Keat’s version, as you scoop the somewhat salty sauce (some say overly salty) at the bottom to pour over the noodles.
Cooking good Hokkien Noodles requires great skills and time. We thought that the noodles and sauce could have been better ‘fused’ together as one. Not the best Hokkien Mee we ever had, but certainly one worth trying.
Kim Keat Hokkien Mee
Toa Payoh Lor 4, Blk 92 #01-264, Singapore 31009 (10-15 min walk from Bradell MRT)
Tel: +65 9456 0413
Opening Hours: 11:30am – 9:30pm (Mon), 11:30am – 9:30pm (Wed-Sun), Closed Tues
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